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Sachie’s Saffron Kheer


Deepavali, also called Diwali or Divali, is a major Hindu festival that is very significant in Hinduism, Sikhism and Jainism. Known as the “Festival of Lights,” it symbolises the victory of good over evil, and lamps are lit as a sign of celebration and hope for humankind. Celebrations focus on lights and lamps, particularly traditional deeya (earthen lamp, as illustrated) and of course cooking and distributing sweets to relatives, friends and neighbours. I collaborated with Deepika, one of the staff here at Sachie’s Kitchen, to share an authentic recipe of one of the most common and favourite dish of everyone at this time of the year.


half cup rice (medium grain or long grain)

500 ml milk

70 gms sugar

¼ cup raisins

6-8 almonds

Pinch of saffron threads

¼ tsp cardamom powder

2 tbsp Desiccated coconut

100 ml water (optional)



1. Wash and soak the rice in one cup of water for ten minutes.

2. Soak raisins in one cup of warm water as well and cut almonds into slivers.

3. Heat the milk in a thick-bottomed pan and bring it to a boil.

4. Drain and add the rice, saffron and sugar then cook on low heat till the rice is half done.

5. Add the green cardamom powder, saffron, nuts, desiccated coconut and allow to simmer on low heat till the rice is cooked, add water if needed and after cooking the mixture should be thick then Remove from heat, allow to cool a little, stir in the raisins and transfer into small clay or glass bowls.

6. Garnish with almonds, coconut and serve chilled.

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